This will heal whatever ails you. It sure worked for us! It's been the best holiday and New Year with friends and loved ones. But after all the indulgences, boy did we need a meal like this. It's health in a bowl, and perfect for those winter blues or if you are feeling under the weather. The fresh herbs and chilis really wake up your senses.
Ingredients:
1 tablespoon Olive Oil or Sesame Oil
2 thumb-sized knobs of ginger root, sliced thinly (I diced them)
4 cloves smashed garlic
1 teaspoon of Turmeric
8 cups of Beef Broth
1 teaspoon of Asian Fish Sauce
4 cups Kale, roughly chopped
6 oz dried brown rice vermicelli noodles
Optional garnishes:
(but to me they're the heart of the bright flavor in this dish)
Fresh Cilantro, chopped
Fresh Basil, chopped
Fresh Mint, chopped
1 cup mung bean sprouts
1-2 ounces of thinly sliced roast beef
1 small red or green chili, sliced
2 scallions, thinly sliced
1 lime for squeezing on top
Directions:
Heat a large pot over medium heat, add oil, garlic, chili, ginger and turmeric. Stir continually for about 3 minutes and then add broth. Bring heat up to high and bring soup to a gentle boil. Then turn heat to medium and let simmer for about 20 minutes. Add fish sauce, Kale, and a few pinches of salt to taste. Cover Pho broth and keep at a low simmer for about five minutes.
Meanwhile add the noodles to a medium pot of boiling water and cook according to the package directions (I always err on the al dente side.)
Place noodles into bowls, one slice of roast beef, and then pour broth mixture over, enough to cover everything. Add a large handful of your garnish of choice (I'm not shy with the fresh herbs) and serve immediately. Here's to your health!
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